Grilled Cheese with Pulled Braised Short Ribs

Ingredients:
canola oil, for cooking
2 lb. beef short ribs
salt & pepper
1/2 onion, chopped
1/2 carrot, chopped
1 small rib celery, chopped
4-6 garlic cloves, crushed
1 cup red wine
beef or chicken stock (or more wine)
sourdough bread
fontina or Gouda cheese, grated or thinly sliced
pickled onions (optional)
soft butter

Directions:
Preheat oven to 300F.
Heat a drizzle of oil in a skillet or pot set over medium-high heat and brown the ribs on all sides; set aside. Add the onion, carrot and celery and cook for a few minutes, until starting to soften. Add the garlic and cook for another minute. If the skillet can be covered and go in the oven, return the ribs to it and pour the wine overtop, otherwise transfer the vegetables to a baking dish and lay the ribs on top, then pour the wine into the pan to get up any browned bits and then pour over the ribs and vegetables. If it needs it, add enough stock or wine to come halfway up the meat. Cover and put in the oven for 4 hours, flipping the ribs once in awhile.

Take them out of the oven and let them cool in their liquid, pull the ribs out onto a plate and shred the meat with two forks, discarding any pieces of fat you come across. Make sandwiches on buttered sourdough (buttered side out!) with pulled meat and cheese (the original recipe calls for a bit of pickled onion as well), and cook in a skillet (as you would any grilled cheese sandwich), turning as necessary until the cheese melts and the bread is golden and crispy. Serve immediately.